Magnetization and in-field Mössbauer measurements were performed on copper ferrite nanoparticles with average sizes ranging from 3.5 to 10.4nm. Our results show that the nanoparticles are well-crystallized single domains with a magnetically disordered surface shell. A sharp increase in the saturation magnetization at low temperatures, in addition to the usual modified Bloch behavior, was observed for the smallest particles. This jump in magnetization curves seems to be related to the freezing of the surface spins below a temperature of about 45K.

In addition to being used in food, fuel and lubricants, vegetable oils are promising in many other applications such as food additives, nutritional supplements, cosmetics and biomedicine; however, their low oxidative stability can limit their use. Microencapsulation is a well-established method for the preservation of oil against degradation, controlled release of active ingredients, protection against external factors during storage, and enhanced durability. In this article, microencapsulation methods for vegetable oil are reviewed, including physical methods (spray-drying and freeze-drying), physicochemical methods (complex coacervation, ionic gelation and electrostatic layer-by-layer deposition), and chemical methods (interfacial/in situ polymerization). This article also provides information on the principles, parameters, advantages, disadvantages and applications of these methods.